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From Welcome to Michael’s: “This recipe is a terrific combination of flavors and textures—the slightly sweet asparagus, the familiarity of warm eggs, the crunch and bite of raw shallots, and the elegance of the truffles.”

Even if you don’t happen to have black truffles around, the combination of asparagus, eggs, and shallots is a knockout.

Jumbo Asparagus with Seven-Minute Eggs and Black Truffle

Serves 4

12 spears jumbo green asparagus

Sea salt

4 extra-large eggs in their shells, at room temperature

2 shallots, minced

1 large fresh black truffle

2 tablespoons chopped fresh chives

Using a swivel-bladed vegetable peeler and starting just below the tip, carefully peel the out skin from each asparagus spear. Peel a little more thickly from the middle to the end of each spear so no tough skin remains. Cut about 1 inch from the end of each spear—or more, as necessary, to remove all of the fibrous base. As you finish each spear, rinse with cold water and set aside on a double layer of paper towels.

Bring salted water to a boil in a medium saucepan over medium-high heat. Add the asparagus and boil until crisp-tender, about 10 minutes. Immediately remove from the heat and, using tongs, carefull transfer the asparagus to a plate. Pat dry with paper towels.

While the asparagus is cooking, prepare the eggs. In a medium saucepan, bring water to a boil over high heat. Add the eggs and bring the water back to a soft, rolling boil, adjusting the heat as necessary. Set a kitchen timer and cook for exactly 7 minutes, then remove from the heat and drain the eggs.

Carefully crack and peel away the shells and, using a sharp knife, cut the eggs crosswise into thin slices. Place 3 asparagus spears in the center of each of 4 salad plates. Distribute the sliced egg on top and scatter on the minced shallot. Shave black truffle over the asparagus, sprinkle with chives, and serve immediately.